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Chaokoh Coconut Milk Powder
Description
Chaokoh coconut milk powder opens up even more ways to use coconut milk in your cooking. Mix with water to make a normal coconut milk, and add to Thai or South Indian curries and soups. Or use the powder as it is in cakes, biscuits, and even smoothies for a delicate coconut flavour.
Use 1 part coconut milk powder to 3 parts water to use like regular coconut milk, or use less water for a thicker coconut ‘cream’.
Chaokoh is one of Thailand’s favourite brands, and their coconut milk is used in everything from curries to soups, and jellies to ice cream.
Ingredients: coconut extract (90%), maltodextrin, sodium caseinate.
Quick Comparison
| Settings | Chaokoh Coconut Milk Powder remove | Mae Sri Thai Red Curry Paste remove | Vietnamese Rice Pho Noodles Bánh Phở 4mm remove | Vietnamese Rice Pho Noodles Bánh Phở 2.5mm remove | Upton's Naturals Thai Curry Jackfruit remove | Nikko Egg Noodles remove |
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| Price | 1.25€ | 4.94€ | 2.19€ | 2.19€ | 4.94€ | 4.07€ |
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| Content | Chaokoh coconut milk powder opens up even more ways to use coconut milk in your cooking. Mix with water to make a normal coconut milk, and add to Thai or South Indian curries and soups. Or use the powder as it is in cakes, biscuits, and even smoothies for a delicate coconut flavour. Use 1 part coconut milk powder to 3 parts water to use like regular coconut milk, or use less water for a thicker coconut ‘cream’. Chaokoh is one of Thailand’s favourite brands, and their coconut milk is used in everything from curries to soups, and jellies to ice cream. Ingredients: coconut extract (90%), maltodextrin, sodium caseinate. | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Bánh phở are flat Vietnamese rice noodles traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is a nourishing breakfast dish made with bánh phởnoodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes. Fresh coriander, Thai sweet basil and sliced red chillies are the most popular, with the spicy chilli helping to wake you up in the morning! For many Vietnamese, phở is their defining cultural dish. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a smaller width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. For many Vietnamese, phở is their defining cultural dish. Traditionally phở is served as a nourishing breakfast dish – the spicy fresh chilli garnish wakes you up and the carbohydrates in the noodles keep you going throughout the day. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a larger width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Upton’s Naturals Thai curry jackfruit is a quick and easy vegetarian and vegan dinner that’s full of flavour. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions. Upton’s Naturals use only young, green jackfruit grown in Thailand. Young jackfruit has a very mild flavour, but a meaty texture similar to pulled pork or chicken when cooked. To use, simply remove the Thai curry jackfruit pieces from the pouch and fry with a little oil for 8 – 10 minutes. The jackfruit pieces are in a fragrant sauce with coconut milk, lemongrass and spices. Serve with boiled or steamed rice, or toss through mixed leaves and beansprouts for a Thai-inspired salad. The curried jackfruit is great with noodles, too, and is also a satisfying hot sandwich filling with some sweet mango chutney. Jackfruit are a good source of fibre, vitamins A & C, potassium, iron and zinc. Ingredients: jackfruit (74.5%), coconut milk (13%) (coconut extract, water), water, lemongrass, garlic, red chili, shallot, sea salt, galangal, coriander seed, kaffir lime peel, black pepper, cumin, sugar, spirit vinegar. | Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup. To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender. Ingredients: Wheat flour 97.89%, salt, egg powder 0.8%, emulsifier E401, colour E160a |
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